Viennese Franks & Cauliflower Au Gratin

June 15, 2012

Today’s recipe is from Pelusa Molina‘s class once again, but thankfully this time it wasn’t too difficult! It makes for a filling dish, with many interesting ingredients, so try this it you’re bored of the usual

1) Hard boil the eggs, peel them, and slice them
2) Cut the cauliflower into small stalks, and then steam them for 10 to 15 minutes
3) Slice the viennese sausages into small round pieces
4) Heat the milk in the microwave till it becomes hot
5) Melt the butter using the microwave, then add the flour and mix well
6) Add the hot milk to mixture in step 5 and mix well
7) Return the mixture to the microwave and heat for 1 min at maximum heat, and taking out to mix 8) Repeat step 7 for around 5 -7 times until the mixture starts boiling and has reach a thick consistency. This is called the “Salsa Bechamel”
9) Add in the grated cheese to the thick mixture, and stir well to get “Salsa Mornay”
10) In a baking tray, arrange the cauliflower, hard-boiled eggs, and sausage slices
11) Pour the “Salsa Mornay”from step 9 over the dry ingredients, and mix them up homogenously
12) Sprinkle a little bit more cheese over the top, and add small cubes of butter in equal spacing
13) Bake in the oven at 220 deg cel (slightly less than max heat) for around 20 minutes or until the top starts turning golden brown

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!